Recipe Potato Leek Fennel Soup
Cook over a medium heat for about 5 mins turning the vegetables over in the butter.
Recipe potato leek fennel soup. Add a splash of water cover the pan and cook the vegetables for 20 mins stirring every so often. Melt butter add fennel and leeks and turn heat to medium low. Heat the olive oil in a large heavy soup pot or dutch oven over medium heat and add the leeks fennel garlic and a generous pinch of salt.
Reduce heat to medium low. Vegetables should be cooked thoroughly but not at all browned edge heat lower as needed. Puree soup in batches in food processor or blender.
Reduce heat to medium low. Meanwhile slice and chop the leeks into small bite size pieces. Cook for about 5 to 8 minutes or until the vegetables have softened.
Add the oil and butter and over med low heat sauté until soft. Finely dice the leeks fennel and onion then add them with the garlic to a large saucepan. Heat the butter in a saucepan and add the fennel leeks and potato.
Heat oil in large saucepan over medium high heat. The vegetables shouldn t colour. Simmer 25 minutes or until potatoes are very tender.
Heat the oil in a pot dutch oven over medium heat. Add the wine and reduce by half. Add leeks and fennel and cook 7 minutes or until softened stirring often.